Dietary Technician

Summary:

To prepare wholesome, nutritious and appetizing high quality foods according to local, state and federal regulations. Provide dedicated service to Crawford County Memorial Hospital's patients, public and co-workers.

Essential Duties and Responsibilities:

Prepares entrees, soups, vegetables, fruits, desserts, etc. according to menus and recipes maintaining high quality standards. Prepare and serve foods to patients, public and co-workers according to federal, state and local codes. Provides patients their requested choices from selective menus and helps with menu selections, if needed. Keep work area and equipment clean and sanitized. Run cash register and interact with customers in a pleasant manner. Performs a variety of duties, often changing from one task to another without loss of efficiency or composure. Follows the hospital exposure control plans/bloodborne and airborne pathogens. Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment. Promotes effective working relations and works effectively as part of a department inter- and intra- departmentally to facilitate the department's ability to meet its goals and objectives.

Non-Essential Duties and Responsibilities:

Perform other duties as assigned

Professional Requirements:

Complete annual education requirements. Maintain patient confidentiality at all times. Report to work on time and as scheduled. Wear identification while on duty. Maintain regulatory requirements, including all state, federal and local regulations. Represent the organization in a positive and professional manner at all times. Comply with all organizational policies. Conduct oneself as a professional in accordance with PRIDE values. Participate in performance improvement and continuous quality improvement activities. Attend regular staff meetings and in-services.

Job Requirements:

High school graduate or equivalent. Must take a sanitation course and a modified diet course. Must be Servsafe Certified within 1 year of hire. One year of experience in hospital, nursing home, school, or restaurant preferred.

Organizational/Core Competencies:

Quality Service Team Work Communication Respect for Others Time and Priority Management